Canning
I just made a fabulous pasta sauce from scratch. I had no idea what I was doing, other than throwing stuff in a pot along with some almost rotten garden tomatoes and it came out wonderfully.
I would share the recipe, but I didn't measure anything so I could really only tell you what I put in it.
Two questions though:
1) As it was cooking, I tasted it and it was wayyy acidic. So, applying what I thought were proper rules of chemistry, I added baking soda (a base) to counteract it. It did make it slightly less acidic, but it also turned my sauce dark red and gave it such a zing that I then added cream to sort of dampen it. Why did it turn my sauce dark red? Did the baking soda not act in the way I thought it would?
2) I have too much sauce for us to use before it would normally spoil, since there is heavy cream in it. I have a jarring setup thingy and have jarred jams before. I am nervous about jarring the sauce because of the cream. Is it going to make a difference or do I just do the same process as when I did the jams?
Thanks!
I would share the recipe, but I didn't measure anything so I could really only tell you what I put in it.
Two questions though:
1) As it was cooking, I tasted it and it was wayyy acidic. So, applying what I thought were proper rules of chemistry, I added baking soda (a base) to counteract it. It did make it slightly less acidic, but it also turned my sauce dark red and gave it such a zing that I then added cream to sort of dampen it. Why did it turn my sauce dark red? Did the baking soda not act in the way I thought it would?
2) I have too much sauce for us to use before it would normally spoil, since there is heavy cream in it. I have a jarring setup thingy and have jarred jams before. I am nervous about jarring the sauce because of the cream. Is it going to make a difference or do I just do the same process as when I did the jams?
Thanks!